Do you know what my favorite breakfast in the whole world is? Hint: Classic Eggs Benedict. Ok, so I just straight up told ya. That’s because I don’t like to mess around in the morning. Just gimme my Eggs Benedict and I’m happy. And don’t talk to me.
A series of mishaps around a Chef’s published recipe (some hers, some mine) turned out to be quite the happy accident. The result though is nothing less than a fabulous alchemy of flavors: lightly grilled smokey asparagus, punchy Kalamata olives, shaves of nutty Parmesan and nutty Quinoa form the base of Grilled Asparagus and Quinoa Salad. Really this is a main meal, maybe a brunch meal – the term Salad doesn’t do it justice.
I know I don’t use my microwave enough, but that’s been changing. I’ve always used it for leftovers, popcorn and melting chocolate! Now, though, I’m using it for super easy and fast, no-hassle poached eggs. Yep, Poached Eggs in the Microwave. It’s a game-changer!
There is Corned Beef Hash, and then there is Corned Beef Hash. I think Hash should be more than some lightly browned “Hash Browns.” At it’s best, it’s a dish with a crunchy crustiness, the outsides of the potatoes golden brown, the insides gorgeous and creamy.
Sometimes I’m possessed by food jealousy – I think it might happen to a lot of people who are on a budget. They hear about a friend’s restaurant dinner, see a gorgeous meal in a magazine, or maybe they watch Tyler Florence. Darn you, Tyler! Darn you and your belly of fresh Atlantic salmon that would be so perfect for Mother’s Day!